Rosé Metiusco
V inified using the bleeding method: after destemming, the crushed grapes undergo cryomaceration for a period ranging from 10 to 30 hours. Following this, 30% of the juice is bled off. This particular process creates a rosé with great structure, surprisingly fresh and balanced.
Grape variety
Negroamaro
Bottle: 70 GL Glass Collection
Cap: 04 LDPE Plastic Collection
Capsule: ALU 41 Aluminum Collection
The labels affixed to the front and back of bottles are not subject to separate disposal from the glass bottle.
For proper recycling, follow the guidelines provided by your Municipality.
Characteristics and Curiosities
by Fabio Scarpitti, Italian Sommelier Champion
Palamà Winery in Cutrofiano, situated in the heart of Salento, for years has been dedicated to the vinification of autochthonous grapes with which it produces white, red, and rosé wines with an excellent quality/price ratio.
The range of pure Negroamaro wines is rather wide and varied: the name of this vine derives its origin from the crasis of the two terms “niger” (“black” in Latin) and “mavrós” (“black” in Greek); whose meaning fully reflects the characteristics of a grape rich in anthocyanins and tannins, with a bitter red fruit -almost black- aftertaste. When bred to tree, possibly on calcareous and clayey soil that releases the humidity stored during the periods of maximum heat and drought, this variety is at its best.
The alberello breeding form, borrowed from a Greek tradition, remains very low: this technique minimizes the distance between root system and leaves, maximizing the poor water availability-typical of southern climates-. Until the ‘60s, in these areas, mostly blended wines were produced and destined to Northen Italy and France’s producers, who used them to give color and alcoholicity to plain wines with a base of Merlot and Cabernet Sauvignon produced in their areas.
Naturally, this type of market did nothing to stimulate local producers who were seeking quality: in 1957, northern producers started forego using this blending wine, forcing local winegrowers to a mandatory choice: produce less, increase quality and autonomously enhance the vineyard in question.
The Metiusco Rosato represents the apex of the virtue of this vine in its rosé variety: it is obtained after crushed grapes undergo a process of 10/30 hours of cryomaceration. This procedure allows to extract color and scent by means of the action of cold. 30% of the must is separated by fall and later subjected to fermentation in stainless steel.
The result consists of a wine rich in red fruits (raspberries and cherries most of all), flowers (pink and purple) and citrus (light orange skin).
Savory, dry and concentrated on the palate, with an ethereal personality and great impact.
Text by Fabio Scarpitti for Scarpitti Distribuzione snc ©
Combinations
Perfect also with white meat, but in general the main vocation of this wine is with vegetables based main dishes; prepared with fresh tomatoes or tomato sauce, fish stews and shellfish. For instance, a Catalan Lobster would be a perfect match. Excellent also combined with pizza.
Text by Fabio Scarpitti for Scarpitti Distribuzione snc ©
